Playing around in the kitchen again. It's as if I had a clue as to what I was doing, once again I've come up with a winner. This was inspired by Alton Brown but I modified heavily. And I'm cooking like my mother-in-law, not measuring much of anything.
Take four to six pounds of onions, skin them and quarter them. You can do a mix of different types or you can do all sweet onions. If you mix, lean toward the sweet. For example, this time more than half of the onions were sweet yellow onions and the rest were mostly white and then one large red.
Put one stick of butter in a large dutch oven or stock pot. Set the heat for medium high and watch the butter melt. The moment it is all melted, cover the bottom of the pot with a layer of onion. Then sprinkle a pinch of kosher salt. Add another layer of onion and sprinkle with salt...and so on, and so on until you have all the onion in the pot.
Leave the heat where it's at and DON'T stir. Don't even touch it for 15 to 20 minutes. Then you can stir it up a bit. Let it do it's thing for 5 to 10 minutes or so and stir again. Don't worry about burning it, the whole object of this is to caramelize the onions. Keep at this until it's all reduced to about 2 1/2 cups or so of dark mahogany heaven.
A word of caution here. That's caramelized onion in that pot. Of course it smells good. Obviously it's going to taste good too. But if you taste it, two things will happen. The first is that you will burn yourself, and that's not good. The second is that you won't be able to stop eating it and you won't be able to make soup. So just resist and your patience will be rewarded.
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